Dr. Janet’s Oatmeal, Walnut & Flaxseed Pancakes

  • Yield: servings

Serve warm, sprinkled with fresh berries, a touch of powdered sugar, and fat-free whipped topping for a real Sunday morning treat (for you and your arteries!).


1cup 100% whole-wheat flour
1/2cup old-fashioned oat flakes, ground
1/4cup ground flaxseeds
1/4cup finely chopped walnuts
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon kosher salt
1 1/4cups light soy milk
1/4cup pure maple syrup
1large egg white
Nonstick cooking spray
Powdered sugar, optional
Fat-free whipped topping
Fresh berries


In a medium bowl, combine the flour, oat flakes, flaxseeds, walnuts, baking powder, baking soda, and salt. In another medium bowl, combine the soy milk, syrup, and egg white. Add the soy milk mixture to the dry ingredients and whisk just until incorporated. Coat a large frying pan with nonstick cooking spray. Heat the pan over medium heat. Spoon in four circular pancakes, about 1/4 cup each. Cook until the batter bubbles, then flip with a spatula. Use more cooking spray when necessary. Remove from the pan when golden brown in color. Sprinkle lightly with powdered sugar, if using; add whipped topping to taste and garnish with fresh berries.

Reprinted from the book Prevent a Second Heart Attack by Janet Bond Brill, PH.D., R.D., LDN. Copyright © 2011 by Janet Bond Brill, PH.D., R.D., LDN. Published by Three Rivers Press, a division of Random House, Inc.